Longhorn Steakhouse Parmesan Chicken Recipe

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This Longhorn Steakhouse Parmesan Chicken Recipe is a restaurant-quality copycat that delivers tender, juicy chicken with a crispy parmesan crust and buttery garlic sauce. Golden, cheesy, and ready in 30 minutes it's the dinner that makes everyone think you ordered takeout.

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Prep Time 10

Cook Time 25

Resting Time 5

Total Time 40

Servings: 4 chicken breast

Course: dinner, Main Course

Cuisine: American, Italian

Calories: 380

Ingredients Equipment Method Nutrition Notes

Ingredients

4 pieces Boneless skinless chicken breasts – Pound to ½-inch thickness for even cooking.
½ cup Grated parmesan cheese – Use fresh parmesan for best flavor and crispy crust.
½ cup Panko breadcrumbs – Mix with parmesan for coating; adds extra crunch.
1 teaspoon Italian seasoning – Enhances flavor of the crust.
½ teaspoon Garlic powder – Adds subtle garlic aroma to crust.
¼ teaspoon Salt – Season chicken and crust mixture.
¼ teaspoon Black pepper – Adjust to taste.
3 tablespoons Butter – Melted; helps parmesan stick and crisps the coating.
1 tablespoon Olive oil – Grease the baking dish to prevent sticking.
2 cloves Garlic minced – For garlic butter sauce.
¼ cup Chicken broth optional – For a saucier garlic butter drizzle.
2 tablespoons Fresh parsley chopped – Garnish for freshness and color.

Equipment

1 Meat mallet or rolling pin To pound chicken breasts to even thickness
1 9×13 inch baking dish or oven-safe skillet For baking the parmesan chicken
2 Shallow dishes or plates For butter and parmesan coating mixture
1 Small Saucepan To make the buttery garlic sauce
1 meat thermometer To check internal temperature reaches 165°F
1 Oven To bake at 375°F for crispy parmesan crust

Method

In a shallow dish, combine grated parmesan cheese, panko breadcrumbs, garlic powder, and Italian seasoning.
Melt butter in a small bowl. Brush chicken on both sides with melted butter, then press firmly into the parmesan mixture to coat evenly.
Place coated chicken in a greased baking dish or oven-safe skillet. Drizzle remaining butter over tops. Bake at 375°F for 22–28 minutes until internal temp reaches 165°F.
If the top isn’t crispy enough, broil for 1–2 minutes at the end.
While chicken bakes, melt butter in a small pan. Add minced garlic, cook 1 minute until fragrant, add chicken broth or cream if desired, and drizzle over baked chicken.
Sprinkle with fresh parsley and serve immediately for a restaurant-style presentation.

Nutrition

Serving: 1chicken breastCalories: 380kcalCarbohydrates: 12gProtein: 42gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 135mgSodium: 720mgPotassium: 580mgFiber: 1gSugar: 2gVitamin A: 380IUVitamin C: 4mgCalcium: 280mgIron: 1.8mg

Notes

The secret to this Longhorn Steakhouse Parmesan Chicken recipe is pounding the chicken thin so it cooks evenly and using real butter to create that crispy, golden parmesan crust. Don't skip the garlic butter drizzle at the end that's what makes it taste exactly like the restaurant version. This copycat is proof that restaurant-quality chicken can happen in your own kitchen.

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